Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quick, healthy dinner. I made the vinaigrette the previous day using red wine vinegar, olive oil, and Dijon mustard.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a nonstick skillet over medium heat, and cook chicken thighs until barely pink in the center, about 20 minutes, turning once; stir in onion and garlic, and cook and stir until onions are translucent, about 5 minutes.

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  • Stir zucchini, carrots, and bell pepper into chicken mixture; cook and stir until vegetables are tender with a bite at the center and chicken is no longer pink at the center, about 5 minutes. An instant read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).

  • Stir vinaigrette into chicken mixture; cook until heated through, about 2 minutes.

Nutrition Facts

332 calories; protein 28.7g; carbohydrates 20.4g; fat 15.3g; cholesterol 93.8mg; sodium 412.1mg. Full Nutrition
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